1. Slice beef thin against the grain. Combine cornstarch, soy sauce, sherry
and sugar. Add to beef and toss to coat. Let stand 15 minutes, turning
occasionally.
2. Slice vegetables. Mince ginger root.
3. Heat oil. Add beef and stir-fry until it loses its redness (about 2
minutes). Remove from pan.
4. Heat remaining oil. Add salt, then ginger root and stir-fry a few times.
Add vegetables and stir-fry to heat and coat with oil.
5. Stir in stock and heat quickly. Cook, covered, over medium heat, until
vegetables are nearly done.
6. Return beef and stir-fry to reheat and blend flavors (about 1 minute
more). Serve at once.
NOTE: Any vegetable can be used (see "Cooking Instructions for Vegetables"
for details on cooking time). For suggested combinations, see "Basic
Stir-Fried Vegetable Combinations". VARIATIONS:
In step 1, add to the cornstarch mixture 1 egg, beaten.
Omit the cornstarch, sherry and sugar, and double the soy sauce instead.
Toss beef in the soy, then dip in beaten egg.
In step 3, before adding beef, add 1 garlic clove, crushed; and 1 scallion
stalk, in 1/2-inch sections, and stir-fry a few times.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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